Turkey, Green Bean, Corn and Tomato Salad

You’ll Need

  • 1 lb (454 g) boneless, skinless Ontario turkey breast, cut into 2 fillets
  • 2 tbsp (25 mL) olive oil, divided
  • ½ cup (125 mL) chopped fresh cilantro, divided
  • 1 tsp (5 mL) each, coarse salt and fresh cracked pepper, divided
  • 1 clove garlic, minced
  • 2 cobs of corn, husked
  • 1 red onion, peeled and sliced into ½-inch (1.25 cm) thick rounds
  • 2 cups (500 mL) trimmed green beans
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1 tbsp (15 mL) lime juice

Prep and Cook

  • Combine turkey with half each of the oil, cilantro, salt, pepper and garlic in a resealable bag. Let marinate for at least one hour and up to one day.
  • Grill turkey over medium high heat until cooked through, about 10 minutes per side. Set aside to rest for 5 minutes before slicing across the grain.
  • Brush corn and onion rings with remaining oil and salt and pepper, grill until onion is tender and grill marks form on both the onions and the corn, about 3 minutes per side. Transfer to cutting board and slice kernels from cob. Chop onion. Add onion and corn to a bowl with green beans and cherry tomatoes. Toss with remaining cilantro. Sprinkle with lime juice and a pinch of coarse salt and fresh cracked pepper
  • To serve: Divide salad over 4 plates and top each with equal amounts of sliced turkey.


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